Keto Bread Rolls – Low Carb | 5g Net Carbs

I’m a little bit of a keto bread freak, but only because my readers love keto bread so much! YOU guys love keto bread, so why don’t I get really dam good at creating the best keto bread rolls recipes, so that you don’t have to right? – Challenge accepted.

Keto Bread Rolls

Being a healthy kid my whole life!

As kids, I remember Mum would make our lunches (I also have a brother and sister, (and two step brothers)). We would be sent to school with lunches that were not the same as other kids. I’d have carrot sticks instead of stringy cheese, or a packet of nuts instead of roll-ups. The butter on my sandwiches was always a mix of butter, and whatever the latest oil craze was: flaxseed, cod liver… you name it!

Ashlee – Alex – and ME!

To be honest, I didn’t really worry so much about my lunches as a kid. I was too busy trying to scoff it down the fastest so I could go play soccer, or fly paper airplanes! Mum was secretly teaching me good nutrition from the start, even though on some occasions I did just want to scull an entire bottle of soft drink, or somehow end up with enough lollies to stash away for the entire year!
Looking back now, I was probably one of the healthiest kids in my grade. I had outgrown my peers by a head height, and stayed that way each year until I was taller than all the teachers by grade 5. Genes probably helped, but good nutrition definitely aided the process to reach my growing potential.

My Early Education

As with all my siblings, I attended a Rudolf Steiner School. If you haven’t heard of this school before, It’s basically a curriculum based around creative arts, music drama. You have the same teacher from grade 1 right through to grade 7, and by the time I had reached grade 7, we only had 9 students in our grade. Some kids can suffer from being in a school that is not a “teacher-disciplines-student” regimented learning, but most kids including myself thrived on learning through the creative process.
We knew our teacher (Allan) by his real first name, and had more of a peer to peer relationship with him. He is still one of my greatest role models.

My New Recipe Book
keto recipe book

The education system is in need for a make-over. For creative children, the Steiner School is a role model in the way it teaches kids not only what to learn, but HOW to learn – the how part is crucial for later life. I highly recommend this type of schooling for anyone, not just creative kids, because we would also learn how to step out of our comfort zones very often.

Keto Bread RollsKeto Bread Rolls

Keto Bread Rolls + Mind Health Matters!

Sorry, I got carried away. Back to Mum – My Mum Kathy, or Kathryn – has always been a solid influence on my nutritional understandings, as she studied health sciences and became a naturopath herself. As we were kids, I would be diagnosing children in my class with magnesium and zinc deficiencies. Mum would always get a call from another parent saying “Aaron said to my son that he needs zinc… Is it true that my son needs zinc?” haha!
She’s worked for the largest vitamin companies in Australia, but has also just started her own online consultancy. You can check out her website here.

She’ll be doing more online coaching for FatForWeightLoss in the very near future!
Towards the end of last year, my Mum discovered these fantastic little bread rolls that were gluten free, paleo friendly, low carb and dairy free. From being kids, I knew that these bread rolls would be rock hard, devoid of taste and possibly even break teeth. To my utter surprise, they were super soft and tasted delicious!
The only problem, they don’t sell them locally. If only we could figure out how to make these rolls ourselves. Well, mission accepted!

Recipe Testing

At first, I thought the spongy soft texture that these bread rolls have would have come from Xanthan Gum, but Psyllium Husk Powder was actually the winner in this recipe. It holds together the almond flour and baking powder, acting almost like inflated bubble gum as the bread expands.
Hot water was also the sneaky trick with this recipe. I’ve attempted this without warm water before, and they just don’t work quite as well.
These keto bread rolls can be eaten straight from the oven, with some beetroot and fetta dip (recipe coming soon), or saved in the fridge or freezer for lunches during the week when you are sick of eating the typical keto deconstructed meals.

Keto Bread RollsKeto Bread Rolls

Micronutrients

The main ingredients in these bread rolls are Almond Meal (or flour), Golden Flax Seeds and Eggs. So let’s have a look at what nutrients those main ingredients bring to our discovery.

Omega 3

Flaxseeds and almond flour contains a large amount of Omega 3 Fats. Omega 3’s helps the cell membrane receptors to create important hormones in the body. Omega 3’s also helps with heart disease, keeping a steady rhythm, whilst also lowering blood pressure and actual heart rate.

Vitamin B12

Eggs are little micronutrient powerhouses. They contain many types of important essential micronutrients, specifically good amounts of Vitamin B12. This micronutrient is responsible for healthy red blood cells and keeping your nerve cells healthy by protecting your myelin sheath. It’s also required in the metabolism of a compound called homocysteine, which is a marker for inflammation in the body.

Riboflavin, Manganese and Copper

Found in Almond flour and eggs, these micronutrients are important to creating energy for the body. No wonder people feel so energised on the ketogenic diet!
I hope you enjoy this keto bread rolls recipe, and find their fluffy texture a godsend to the prior bread “bricks” from yesteryear!

Watch The Recipe Video

Breakfast With Only 5 Carbs
Dessert in Five

Low Carb / Keto Bread Rolls
I’m a little bit of a keto bread freak, but only because my readers love keto bread so much! YOU guys love keto bread, so why don’t I get really dam good at creating the best keto bread roll recipes, so that you don’t have to right? – Challenge accepted.
Course Lunch, Snack
Cuisine Ketogenic
Prep Time 10 Mins
Cook Time 50 Mins
Servings
Rolls
Nutrition Per Serving
Calories 215kcal
Net Carbs 5g
Fats 13g
Protein 12g
INGREDIENTS
Keto Bread Rolls
INSTRUCTIONS
  1. Preheat the oven to 375 F (180C).
  2. Get 2 mixing bowls, Both medium (or 1 medium, 1 large). In medium sided mixing bowl, mix together all the dry ingredients (Almond Flour, Golden Flax Seed Meal, Baking Soda, Salt and Psyllium Husk Powder).
  3. Pro tip – If you don’t have golden flax seed meal, you can use normal flaxseeds as well. I used a cheap electric coffee grinder to pulse the seeds down to a meal consistency.
  4. In the second bowl, add the egg whites and beat them with an electric beater. Slowly add the apple cider vinegar once the egg whites become fluffy.
  5. Next, combine the eggs with the dry ingredients. Slowly add the hot water until the mixture starts to form a dough.
  6. Split the dough into 5 pieces and roll into balls. Place on a tray lined with parchment paper (baking paper) and cook for approximately 50 mins.

Bacon Pickle Fries

No longer do you have to choose between pickles and fries.
THE BEST BAKING PANS: Calphalon Nonstick Bakeware, $30; amazon.com.

TOTAL TIME:
PREP:
LEVEL: EASY
YIELD: 12 FRIES

INGREDIENTS

  • 12 pickle spears
  • 12 strips of bacon
  • 1/4 c. ranch dressing

DIRECTIONS

  1. Preheat oven to 425°.
  2. Wrap each pickle spear in bacon. Place the bacon-wrapped pickles on a baking sheet, seam side-down.
  3. Bake until the bacon is cooked through and crispy, 12 to 15 minutes, turning halfway if needed.
  4. Serve warm or at room temperature with ranch, if desired.

This 2-Ingredient Pasta Is The Perfect Quick And Easy Low-Carb Meal

Pasta is back on the menu!
By Alix Traeger

2-Ingredient Low-Carb Pasta

Servings: 1
Servings: 1

INGREDIENTS

1 cup shredded mozzarella cheese
1 egg yolk

PREPARATION

1. Add the mozzarella to a bowl and microwave for 1-2 minutes, until melted.
2. Allow the mozzarella to cool for 30 seconds.
3. With a spatula, gently fold the egg yolk into the cheese.
4. Turn the mixture out onto a parchment paper-lined baking sheet.
5. Place another piece of parchment paper on top of the dough and press down with your hand until thin.
6. Remove the top piece of parchment and cut the dough into thin strips.
7. Place the “pasta” on a rack and refrigerate for four hours or overnight.
8. Place the “pasta” in boiling water for one minute.
9. Drain into a colander and run cool water over the pasta to prevent sticking.
10. Serve with your favorite sauce.
11. Enjoy!

Watch the recipe video here: 

These quickie low-carb brownies taste as good as the real thing

In theory, brownies are the perfect food. They’re chocolaty, kinda cakelike, go well with ice cream and have just enough crispy crunch. In reality, brownies can be kind of a pain to make and are a total nightmare for anyone who fears carbs. Except this recipe.
This quick skillet recipe is super-easy to whip up and will satisfy all of your chocolate cravings without a ton of carbs. Now if we could just find a way to take all of the calories out of ice cream, life would be perfect.

Skillet brownie

Our skillet brownie takes less than 20 minutes to make and serves exactly two. Or one, if you prefer.

Brownie with ice cream

Low-carb skillet brownie for two recipe

Nutritional Counts:
Food energy: 198 kcal; Total fat: 23.81 g; Calories from fat: 214; Cholesterol: 0 mg; Carbohydrate, by difference: 9.26 g; Total dietary fiber: 4.57 g; Protein: 7.14 g; Sodium: 278 mg
Serves 2

Ingredients:

  • 5 tablespoons almond flour
  • 3 tablespoons cocoa powder
  • 3 tablespoons Swerve Sweetener or other granulated erythritol
  • 1 teaspoon baking powder
  • 3 tablespoons water
  • 2 tablespoons avocado oil or melted butter
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon sugar-free chocolate chips (optional)

Directions:

  1. Preheat oven to 325 degrees F and lightly grease a 6-inch ovenproof skillet (you can also use a 6-inch casserole dish).
  2. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and baking powder.
  3. Stir in the water, oil or melted butter, egg and vanilla extract until well combined.
  4. Pour batter into prepared skillet and sprinkle with chocolate chips, if using.
  5. Bake 13 to 16 minutes, or until puffed but not quite set. The brownie should jiggle a bit in the center when shaken.
  6. Remove and top with lightly sweetened whipped cream or your favorite low-carb ice cream. Serve immediately.
These quickie low-carb brownies taste as good as the real thing

Low Carb Mexican Cauliflower Rice (Paleo, Vegan, Keto)

Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavours and ready in 30 minutes!

Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavours and ready in 30 minutes!

You guys think I’m crazy right? Posting things like cauliflower rice on the blog when we can just binge eat brownies and ice cream. But before you go away, hear me out one sec. I’m serious about this healthy eating thing even if you are still on the fence.
And cauliflower rice is not the funky, hippie thing it’s made out to be. It can actually taste good! Like really really good, even to all of you who hate cauliflower. We are not talking bland, weird cauliflower taste here. This mexican cauliflower rice is bursting with all things we love about mexican food – the spice for one! I’m a big spicy food person and garlic – there has to be garlic in everything! And when you add cumin and jalapenos and tomatoes and onions and bell peppers and lots of coriander, you have a winner!
Plus it tastes like a good rice side dish. I’m not even going to pretend like it’s the real thing. But that’s how it is when you are substituting good for bad. It’s never going to be the real thing. But it can be a new different real thing. Like mexican cauliflower rice can be our new real. Our new healthy real and nobodys going to judge you for it in these parts. Because we are in this together folks. And I get you. Wanting to cut back a little on the unhealthy stuff and make space for more veggies and real food.

Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavours and ready in 30 minutes!
Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavours and ready in 30 minutes!

Let’s be honest with each other for a minute. I’m not going to stop gorging on desserts once in a while. I really can’t because it’s hopeless to even think like that. I mean, desserts are important in life. Real important and if you are thinking of quitting this food blog, I have some muffins coming up, with bananas and real chocolate. There, have I made you stay a while longer?
All I’m saying is that we need to make place for those desserts and find a little more balance in life so that we can enjoy everything guilt-free. And this mexican cauliflower rice is us making place. But not really giving up on the good things. Because this tastes delicious! And I know because I finished the bowl all by myself. In one sitting while watching Netflix for lunch. Not too bad eh?
I love making this mexican cauliflower rice into a bowl with a large-ish dollop of sour cream, sliced avocados for that buttery avocado flavour, jalapenos and lots of coriander and lime. Toppings are everything. And next time, I’m thinking blistered corn, tomatoes, maybe some guacamole and salsa too? Go crazy guys.

Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavours and ready in 30 minutes!

If you are really not into this kind of thing, tell me. We can still talk about this. but I love how adventurous we are together. xoxo.

Low Carb Mexican Cauliflower Rice
Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavours and ready in 30 minutes!
Course: Main Dish, side dish
Cuisine: american, mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2 people
 
INGREDIENTS
  • 3 cups Cauliflower Florets stems removed and washed
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 3-4 Garlic Cloves minced
  • 1 jalapeno finely chopped
  • 2 medium Tomatoes finely chopped
  • 3/4 cup diced Bell Peppers
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Paprika Powder or red chilli powder
  • 1 tablespoon chopped Coriander or Cilantro
  • Salt to taste
  • More cilantro, sliced avocados, jalapenos, lime juice etc for topping
INSTRUCTIONS
  1. Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
  2. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
  3. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.
  4. Top with your favourite topping and serve hot.
RECIPE NOTES
  1. We like our food spicy, but if you don’t, feel free to de-seed the jalapeno
  2. Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!
  3. Our favourite toppings are sour cream, cilantro, avocados and sometimes fried tortilla chips

Healthy No Bake Chocolate Peanut Butter Crunch Bars (Vegan, Gluten Free)

Healthy No Bake Chocolate Peanut butter crunch bars using just one bowl, 5 ingredients and less than 2 minutes! This quick and easy snack or dessert is naturally gluten free, vegan, dairy free and can be made sugar free! 

4 Ingredient No Bake Unicorn Cookies

No Bake Chocolate Peanut Butter Crunch Bars (V, GF, DF)- Easy, fuss-free and delicious, this healthy candy bar copycat combines cereal, chocolate and peanut butter in one! {vegan, gluten free, sugar free recipe}- thebigmansworld.com

TGFACR.

THANK GOODNESS FOR ARCHIVED COOKBOOK RECIPES

I may have a shed a tear when my editor told me to nix a recipe which incorporated my favorite childhood snack and my favorite candy bar in one. My copycat crunch bar recipe is one of my favorites because it’s so easy, uses two ingredients and can be made completely sugar free!Just kidding about shedding a tear, I didn’t shed any because I have no heart and no soul and thus, no emotions. 🙂
In all seriousness, the worst part of the cookbook process may have been cutting down on so many recipes I had planned to share. Narrowing it down to just one strawberry recipe, one doughnut flavor, and one oatmeal breakfast was not an easy feat. What was worse was having to actually omit at least 15-20 recipes, including today’s delicious offering.
The best thing about having a food blog prior to the cookbook means whatever didn’t make the cut makes it to the blog….and also saves my derriere when I feel like sharing a recipe and have been a little bit behind on the development/testing/shooting/eating part! 
No Bake Chocolate Peanut Butter Crunch Bars (V, GF, DF)- Easy, fuss-free and delicious, this healthy candy bar copycat combines cereal, chocolate and peanut butter in one! {vegan, gluten free, sugar free recipe}- thebigmansworld.com
When it comes to flavor pairings, I really don’t think much can come between peanut butter and chocolate, except allergies. To be completely honest, I wasn’t besotted (flashback to my high school essay days) by this combination until I tried my first peanut butter cup back in 2009. To say it was love-at-first-sight would have been an understatement. I was sick, couldn’t taste it, and it enhanced my sore throat.
Fast forward to a week later when I was feeling much better, and I truly got the enjoy this combination, although in the shape of a deformed Christmas tree. I remember bringing back packets of it for my friends back in Australia, and slowly introducing them to this epic combination we were lacking! Now that I’m based across America and Australia, I have this candy at my disposal!
BOOM.
However, I am fully aware that eating multiple peanut butter cups a day is not the best idea, so there had to be other ways to get this delicious combination. To combat this, I wanted to make a faux candy bar, meets healthy snack bar, meets healthy dessert, meets cravings satisfied.
For a potluck bbq, I’d made a recipe from one of my favorite new cookbooks, The Weeknight Dinner cookbook. I’d bought this cookbook with the intentions of broadening my savory creations, but as always, it was the sweets which took my fancy. I adapted on of their chocolate based cereal recipes to give it a healthy makeover.
No Bake Chocolate Peanut Butter Crunch Bars (V, GF, DF)- Easy, fuss-free and delicious, this healthy candy bar copycat combines cereal, chocolate and peanut butter in one! {vegan, gluten free, sugar free recipe}- thebigmansworld.com
Crunchy, crispy, smooth and creamy and all words to describe these no bake chocolate peanut butter bars. You bite into it and are met with of these, which are a texture lovers dream! Just like a traditional candy bar, they don’t need any refrigeration and can be stored at room temperature.
Traditional candy bars or chocolate bars (or my beloved crunch bar) use butter, sugar, margarine and several kinds of oil to produce a delicious end product. My version uses just FIVE ingredients, and take less than 2 minutes to whip up! Not only are these beauties completely vegan, gluten free and dairy free, but it also has the option to be made completely sugar-free, so take note below!
HOLLA!
The ‘crunch’ factor can come in two folds. The first and most dominant one is in the cereal used. The original recipe from the cookbook used cornflakes, but my preference lies in rice crispy treats, so I used these gluten-free crispy rice cereal. It’s my favorite to use in these no bake bars and these no bake rice crispy cups. If you don’t have a gluten intolerance, any crispy rice cereal will work fine. The second part comes with using crunchy peanut butter. You are welcome to use smooth peanut butter if that is all you have on hand, but I love the added texture of the little pieces of peanuts throughout!
Speaking of peanut butter, for those with peanut allergies, I’d recommend you use crunchy sunflower seed butter or soynut butter.
As these no bake chocolate peanut butter bars are based around chocolate (hello), PLEASE make sure you choose a high-quality chocolate bar (baking style or standard) or chocolate chips. I used my favorite dairy free chunks, which I regularly eat on its own. For those who want to keep this completely sugar-free, use your favorite sugar free BAKING bar or chips. Simply melting a generic sugar-free candy bar won’t yield the results you are after. Also, for the maple syrup, swap it for this sugar-free alternative. While not as good as the original, it’s the best sugar-free syrup when used IN recipes.
Snack, dessert or a healthy alternative to a traditional candy bar, these healthy No Bake Chocolate Peanut Butter Crunch Bars will satisfy any peanut butter + chocolate + cereal lover out there!
No Bake Chocolate Peanut Butter Crunch Bars (V, GF, DF)- Easy, fuss-free and delicious, this healthy candy bar copycat combines cereal, chocolate and peanut butter in one! {vegan, gluten free, sugar free recipe}- thebigmansworld.com
Healthy No Bake Chocolate Peanut Butter Crunch Bars (Vegan, Gluten Free) adapted from the Weeknight Dinner Cookbook.

Healthy No Bake Chocolate Peanut Butter Crunch Bars

Healthy No Bake Chocolate Peanut butter crunch bars using just one bowl, 5 ingredients and less than 2 minutes! This quick and easy snack or dessert is naturally gluten free, vegan, dairy free and can be made sugar free!
Print
CourseDessert, Snack
Prep Time2 minutes
Cook Time1 minute
Total Time3 minutes
Servings20 bars
Calories121 kcal
AuthorArman

Ingredients

  • 3 cups crispy rice cereal
  • 1 1/2 cups chocolate chips 9.3 oz/240 grams
  • 1 cup peanut butter can substitute for sunflower seed or soy nut butter
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil can sub for grass fed butter

Instructions

  1. Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside.
  2. Add crispy rice cereal into a large mixing bowl and set aside. In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.
  3. Pour the chocolate/peanut butter mixture over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour). Remove and cut into bars.

Recipe Notes

Healthy No Bake Chocolate Peanut Butter Bars can be kept at room temperature in a sealed container. They are best kept refrigerated for up to 4 weeks.

 
No Bake Chocolate Peanut Butter Crunch Bars (V, GF, DF)- Easy, fuss-free and delicious, this healthy candy bar copycat combines cereal, chocolate and peanut butter in one! {vegan, gluten free, sugar free recipe}- thebigmansworld.com
Plain candy bars or textured candy bars? 
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Chile Relleno Chicken Soup

By
Ever had a chile relleno? It’s a delicious Mexican dish that consists of a roasted poblano pepper stuffed with cheese, dipped in an egg batter, and fried. All those same flavors also make for a deliciously rich, cheesy soup. I added chicken to make this soup a little more substantial. It’s perfect for the approaching cold weather!
Chile Relleno Chicken Soup

Ingredients

  • 5 poblano peppers
  • 2 tbsp butter
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 4 cups chicken bone broth
  • Salt and pepper to taste
  • 1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces
  • 8 ounces cream cheese, cut into cubes
  • 3 1/2 cups shredded cheddar cheese, divided

Instructions

  1. Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
  2. Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
  3. In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
  4. Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
  5. Add cream cheese and two cups of the cheddar cheese and whisk until smooth.
  6. To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).

Yield: 6 (as a full meal soup)

Food energy: 575kcal

Total fat: 37.99g

Carbohydrate: 4.24g

Protein per serving: 39.77g

Total dietary fiber: 0.17g

Five Minute Magic Cookies – Low Carb, Sugar Free, THM S

This post may be sponsored or contain affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you – which helps keep this blog running, my recipes free, and supports my growing family. 


These Five Minute Magic Cookies take all the flavors of my popular Magic Cookie Bars and turn them into a cookie that mixes up in only 5 minutes. With chocolate chips, coconut flakes, and walnuts these are my new favorite easy recipe.

I love simplifying recipes. As a mom of four with number five arriving within the next month simple is key. I love my Magic Cookie Bars and I consider them a fairly easy recipe but the prep for those is about 25 minutes when you consider having to cook the sweetened condensed milk. And then that’s an additional pot to wash. I wanted a simpler version for when I don’t already have a batch of condensed milk ready to go in the fridge.
Five Minute Magic Cookies - Low Carb, Grain Gluten Sugar Free, THM S
These are so easy and flavorful. The taste exactly like Magic Cookie Bars without the crust. They are going to be my new go to dessert to hide in the back of my fridge where my kids can’t find them.
Five Minute Magic Cookies - Low Carb, Grain Gluten Sugar Free, THM S
Feel free to customize these to your tastes. Don’t like walnuts? Use pecans. Don’t like coconut? Use extra nuts. The main thing is to have 1.5 cups of mix-ins. I’m planning on trying these with white chocolate and dried cranberries this fall.
Five Minute Magic Cookies - Low Carb, Grain Gluten Sugar Free, THM S
Five Minute Magic Cookies - Low Carb, Grain Gluten Sugar Free, THM S
Five Minute Magic Cookies – Low Carb, Grain Gluten Sugar Free, THM S

You Might Also Enjoy:  Coconut Waffle with Strawberry Sauce – THM S

Ingredients:
2 tbsp coconut cream ***
2 tbsp butter, softened
1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
2 egg yolks
1/2 cup sugar-free chocolate chips
1/2 cup walnuts (or other nuts of your choice)
1/2 cup unsweetened flaked coconut
*** You can buy small cans of coconut cream or refrigerate a can of full-fat coconut milk until it separates. For this recipe, you need the solid part of the coconut milk.
Five Minute Magic Cookies - Low Carb, Grain Gluten Sugar Free, THM S
Instructions:
Preheat oven to 350.
Stir together the butter and coconut cream until smooth. Add the sweetener and egg yolks. Mix well. Add the rest of the ingredients. Scoop onto a parchment lined baking sheet to form 12 cookies. Press down to flatten the tops.
Bake for 20 minutes or until golden.
Note: Don’t be disturbed when they look like this coming out of the oven. Just trim off the excess and enjoy your cookies. And go ahead and eat what you trimmed. It tastes like vanilla custard. You can also bake these in greased aluminum cupcake papers to avoid this step.
Five Minute Magic Cookies - Low Carb, Grain Gluten Sugar Free, THM S
Five Minute Magic Cookies - Low Carb, Grain Gluten Sugar Free, THM S

Yields 12 cookies

FIVE MINUTE MAGIC COOKIES

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 tbsp coconut cream ***
  • 2 tbsp butter
  • 1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
  • 2 egg yolks
  • 1/2 cup sugar-free chocolate chips
  • 1/2 cup walnuts (or other nuts of your choice)
  • 1/2 cup unsweetened flaked coconut

Instructions

  1. Preheat oven to 350.
  2. Stir together the butter and coconut cream until smooth. Add the sweetener and egg yolks. Mix well. Add the rest of the ingredients. Scoop onto a parchment lined baking sheet to form 12 cookies. Press down to flatten the tops.
  3. Bake for 20 minutes or until golden.
Recipe Type: dessert, snack

Notes

You Might Also Enjoy:  Easy Low Carb Pie Crust – Grain Free, THM S

*** You can buy small cans of coconut cream or refrigerate a can of full-fat coconut milk until it separates. For this recipe, you need the solid part of the coconut milk.

Nutrition Facts
Amount Per Cookie, 12 cookies per recipe
Calories 127
% Daily Value
Total Fat 11g
17%
Saturated Fat 6g
29%
Trans Fat 0g
Cholesterol 36mg
12%
Sodium 18mg
1%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
5%
Sugars 0g
Protein 2g
Vitamin A 2%
Vitamin C 0%
Calcium 1%
Iron 4%

All Time Best Zero Carb Keto Wraps

I’ve been on a quest to find the best gluten-free low carb tortilla and wrap recipes. It started last year when I developed a recipe for 1 carb tortillas using glucomannon (Konjac) powder and coconut flour. They’re great to use in enchiladas or to fry as chalupa or tostada shells.
Then, I posted one of my favorite recipes for low carb tortillas and wraps from Maria Emmerich of Maria Mind Body Health. Her recipe, which uses almond flour and psyllium powder, was my go-to for wraps or soft tacos.  Next, I shared a fantastic recipe for zucchini tortillas. This recipe has changed lives – for real. All of these recipes are great low carb options, but they require specialty ingredients.
BUT  THIS  RECIPE!!!!  (Jumping down with excitement!)
This recipe is made from regular ingredients you can find in any store.  And it is completely AHhhhh-mazing.
These low carb wraps are super easy to prepare. And like I said, are made from regular ingredients, but what’s even better is the fact that they are ALMOST ZERO CARB per each. Yes, really. And two wraps top out at 1 net carb!
I know. You’re thinking I’m pulling your leg. Right now you’re probably thinking that this is just too good to be true. I bet you think I am full of baloney; that I just looked you straight in the eye and told you a “whopper”. Nope. These almost zero carb wraps are 100% legit. And, I am so excited!
How can this be? How can these low carb tortillas be almost zero carb?  They are made with pork rinds. Yep. Chicharones. And pork rinds are a great low carb source of protein, contain heart healthy fats, and are full of gelatin. Gelatin, as you may know, is good for you. Read more about the benefits of gelatin in this great article on Chris Kressler’s site.
Because this recipe uses no nuts, it’s perfect for the Induction Phase and all phases of the Atkins Diet. 
This recipe was inspired by all of the recipes for low carb pork rind pancakes and this recipefrom The Primative Palate. Go check out their great Paleo site. I like using these wraps for keto breakfast tacos, with chicken fajitas, green chile stew and traditional beef fajitas.

THESE ALMOST ZERO CARB WRAPS ARE TRACE CARBS PER EACH OR 1 NET CARB PER 2.

[NOTE] I’m often asked how these wraps taste. I use plain pork rinds and think these wraps are very neutral in taste.

Nutrition Information
  • Serves: 12
  • Serving size: 1 wrap
  • Calories: 124
  • Fat: 9
  • Carbohydrates: trace
  • Fiber: 0
  • Protein: 10
Prep time: 
Cook time: 
Total time: 
These amazing low carb, Almost Zero Carb Wraps have trace carbs per each and 1 net carb for two. They are gluten-free, and require no specialty ingredients. The Perfect ketogenic wrap!
INGREDIENTS
  • 1 – 4 ounce (113 g) bag of plain pork rinds, crushed
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt (optional)
  • 4 ounces (113 g) cream cheese, softened
  • 6 large eggs*** (see note)
  • ¾ cup (117.44 ml/ 170 g) water
INSTRUCTIONS
  1. Food Processor Method: Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5 minutes.
  2. Hand Mixer Method: Put the pork rinds into a large zip-loc bag and crush in batches with a rolling pin or the smooth side of a meat mallet. They should be completely pulverized into a powder. Place the pulverized pork rinds into a medium bowl and stir in the baking soda and salt. In a smaller bowl, blend the cream cheese with one egg until combined and smooth. Add another egg and mix. Add the egg and cheese mixture to the pork rind crumbs and add the rest of the eggs. Blend with the hand mixer until smooth. Add the water and mix until thoroughly combined. Let the batter sit for 5 minutes.
  3. Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel.
  4. Using a ¼ cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. I dip my spoon in water to prevent it from sticking to the batter. Cook like you would a pancake.
NOTES
Make sure to spread the batter with a wet spoon or you will end up with a thick pancake that will not serve well as a wrap. Thin the batter with a little more water if you notice it getting a little too thick to spread easily.

*If this recipe is too eggy for you the first time you make it, try using 3 whole eggs, 3 egg whites and 3 tablespoons of oil.
SOURCE:http://lowcarbmaven.com

The World’s Best Loaded Chicken Salad Recipe

his is not your average chicken salad recipe!  Creamy chicken salad is mixed with sour cream, bacon, chives and cheddar for all of the decadent flavors of a loaded baked potato.  It is perfect for keeping your lunch box interesting for the week days or makes a great dish to take along to a potluck or barbecue.  Make sure and bring enough though, because this has a tendancy to be the first empty dish where ever you take it!
A creamy chicken salad recipe mixed with all your favorite flavors on a baked potato: sour cream, cheddar cheese, bacon and chives. This will be your new favorite lunch without a doubt.. You can make it into a sandwich or go with low carb options like serving it in an avocado, tomato, or peppers!

 Loaded Chicken Salad Recipe

I have to admit… I have quite a lot of crazy ideas for new recipes.  Some don’t work out so well.  Most of them turn out good, but sometimes it turns out like really, really good.  This, my friends, is one of those times!
When I think of my favorite comfort foods, baked potatoes are on the top of the list.  Not just plain boring baked potatoes, but baked potatoes loaded with all the good stuff.  I am talking sour cream, sharp cheddar cheese, baaaaaaacoooooon, and of course chives.
Why have I never made this?! Loaded Chicken Salad- all of the things you top baked potato with mixed in creamy chicken salad for the most delicious lunch you have ever had!! It is filled with cheese, bacon, chives, and a secret ingredient!!
If I can have it on a potato, I thought, why can’t I just take the flavors right over to one of my other favorites, chicken salad?
Well… it turns out you can.  And you definitely should.  And since it is just SO GOOD and I have never seen anything like it before, I just decided I would go ahead and dub it the World’s Best Loaded Chicken Salad.  Okay?
Since this is Fourth of July weekend and all, I thought it was time to finally share this with you because, what is more all american than the loaded baked potato?  If you are barbecuing with me this weekend you will be getting some of this delicious chicken salad on these fantastic cut crystal Chinet plates.  I have been a little obsessed with them since I got them at Snap Conference in April.  They are so pretty, but disposable, because really… who has time for dishes?!

HOW TO SERVE LOADED CHICKEN SALAD

World's Best Loaded Chicken Salad Recipe - This is loaded with cheddar cheese, fresh bacon crumbles, green onions, and a secret ingredient that makes it so creamy and delicious!
So now that you know about my new favorite, let’s chat about a few things you can do with this delicious loaded chicken salad.  You can go with my old favorite, which is toast.  Chicken salad is always great on toast.  You can go with crackers or pita chips.  If you want to get fancy with it for a baby shower or bridal shower, you can hallow out baked potatoes into shells and fill it with this.
But if you want to make it a little lighter or appreciate low carb options, then there are plenty!  Try it stuffed in a hallowed avocado or tomato.  You can slice up cucumbers, squash, or zucchini and serve it on slices.  Or a super fun way to serve it for a bite sized appetizer is to use snacking peppers or cherry tomatoes cut in half and hollowed.  All of these are delicious and you can use this or any other of my chicken salad recipes you see below (if you try one, go for the Ranch.  SO GOOD!)
So many CHICKEN SALAD recipes and they are all rated 5 stars and so delicious! Everyone in the comments is raving about these! Ranch Chicken Salad, Fajita Chicken Salad and even Classic Chicken Salad! So many great recipes!
All The Pinning Mama Chicken Salad Recipes

WORLD’S BEST LOADED CHICKEN SALAD RECIPE – STEP BY STEP

World's Best Loaded Chicken Salad Recipe - This literally disappears as soon as I bring it anywhere. Everyone loves it and wants the recipe!

LOADED CHICKEN SALAD – INGREDIENTS:

You need just a few simple ingredients for this recipe.  I say this on every chicken salad I make, but this is no exception, I love to load chicken salad up with veggies.  This lowers the calorie density per serving, as well as up the nutrients and fiber.  Plus, you get more texture and flavor so it is a super great little trick.  If you don’t like any of the veggies below you can eliminate, or substitute them for ones you prefer.  If you want it to be even healthier… add more veggies!  Chicken salad is a very forgiving dish, so it is a great one to add little extras to make it suit your tastes.  Here’s what you need:

  • 2 Cups chicken breast, shredded or cubed
  • 1/4 Cup mayonnaise (I love this Avocado Oil Mayo!!)
  • 1/2 Cup sour cream
  • 1 Cup celery, finely chopped
  • 1 Cup sharp cheddar cheese, shredded
  • 1/4 Cup yellow onion, finely chopped
  • 3 Green onions, sliced
  • 1/2 Cup bacon crumbles (try this method for quick, easy, mess free bacon!)
  • Salt & Pepper

LOADED CHICKEN SALAD – INSTRUCTIONS

Ingredients: Chicken, Mayo, Celery, Onion, Cheddar Cheese, fresh bacon crumbles, and a SECRET INGREDIENT to make it super delicious. This really is the World's Best Loaded Chicken Salad!
To start out grab some shredded or cubed chicken breast. I love to use leftover rotisserie chicken because the flavor is so amazing, You can also use baked, boiled, or even canned chicken.  The better the chicken, the more flavor you will have thoough.
Place the chicken in a large bowl with the mayo, sour cream (this is the secret ingredient that really puts it over the top!!), celery, cheese, onions, and bacon.  Mix it well and then add salt and pepper to taste.
You can eat it right away, but it is even better if you have a couple of hours to let it sit in the fridge to let the flavors really meld together.
You have never had chicken salad like this! This loaded chicken salad recipe is one of the best tasting things I have ever eaten. It disappears anytime I made it for a potluck or barbecue!
Delicious, right?!  If you make this recipe, it would really make my day if you would leave a comment below, and let me know what you thought!  I read every single comment!
Also, if you need easy dinner recipes, check out my easy chicken bake dinner recipes.  They are easy to get on the table fast and tried and approved by literally millions of people!

4.7 from 6 reviews
LOADED CHICKEN SALAD RECIPE
Author: Kimber
INGREDIENTS
  • 2 Cups chicken breast, shredded or cubed
  • ¼ Cup mayonnaise (Try it with this Avocado Oil Mayo!)
  • ½ Cup sour cream
  • 1 Cup celery, finely chopped
  • 1 Cup sharp cheddar cheese, shredded
  • ¼ Cup yellow onion, finely chopped
  • 3 Green onions, sliced
  • ½ Cup bacon crumbles
  • Salt & Pepper
INSTRUCTIONS
  1. Place the chicken, celery, onions, bacon, and cheese in a large bowl and top with the mayonnaise and sour cream.
  2. Mix well until everything is evenly coated and distributed throughout.
  3. Season with salt and pepper to taste. I usually use between ½-1 tsp of each.
  4. Serve on toast, in an avocado, tomato, in a lettuce wrap, with crackers or your favorite way to eat chicken salad.
  5. ENJOY!

World's Best Loaded Chicken Salad Recipe - Packed with all of my favorite flavors! Cheddar Cheese, sour cream, and BACON!!Loaded Chicken Salad Recipe - A classic chicken salad recipe that is amped up a notch with bacon, cheddar cheese, chives and a delicious secret ingredient! This is so DELICIOUS!!8 ingredients in this over the top delicious chicken salad! World's BEST Loaded chicken salad. You will love this recipe!World's Best Loaded Chicken Salad Recipe - Packed with all of my favorite flavors! Cheddar Cheese, sour cream, and BACON!!